Flaxseed, one of the underutilized oilseeds, is a rich source of dietary fiber,ω‐3 fatty acid and protein. Flaxseed powder contained 21.8% protein and 42.7% total dietary fiber, which upon roasting reduced to 20.3 and 40.50%, respectively. Addition of flaxseed powder weakened the dough. Peak viscosity and cold paste viscosity also decreased. The volume of the muffins gradually decreased from 150 to 145 and 120 cc. Muffins prepared from 20% of raw and roasted flaxseed powder had 10.2 and 9.9% of protein and 12.8 and 11.7% of dietary fiber, respectively.ω‐3 fatty acid contents in raw and roasted flaxseed powder were 55.41 and 50.76%, and the muffins prepared with 20% raw and roasted flaxseed powder had 12.85 and 11.14%, respectively. Sodium dodecyl sulfate‐polyacrylamide gel electrophoretic pattern and gel filtration studies showed that high‐ and low‐molecular weight protein bands were identified in raw and roasted flaxseed powder and in the product.
PRACTICAL APPLICATIONS
Flaxseed is rich in ω‐3 fatty acid and also in fiber and protein. Also, bakery products are ready‐to‐eat products available to all people. Among the bakery products, muffins usually attract children. Hence, incorporation of flaxseed in muffins would enable to enrich the muffin with nutrients and reach the required segment of people.
Wheat bran was explored as a source of fiber in the preparation of high-fiber pasta. Ground raw wheat bran having an ash content 5.99%, crude protein 15.1% and fat content 5.83% was subjected to moist heat treatment (steam heat-treated bran) and dry heat treatment (dry heat-treated bran), wherein the lipase activity was reduced by 50%. Treated bran samples were stable for 3 months without developing any rancid flavor and bitterness. Pasta samples were prepared by substituting semolina with 40% and 50% of bran samples. There was no further significant inactivation of lipase activity upon extrusion followed by drying of pasta, irrespective of the type and the amount of bran sample used. The cooked weights of the pasta were in the range 257-268 g/100 g, whereas the cooking loss decreased from 12.8% to 9.3% for treated bran-incorporated pasta. Sensory scores for pasta containing treated bran samples were higher. The total dietary fiber increased by 5.2 times upon replacement of semolina by 40% of treated wheat bran. Sodium dodecyl sulfate polyacrylamide gel electrophoresis studies showed faint bands in treated bran samples as well as treated bran-incorporated pasta samples.
Wheat storage proteins play a vital role in pasta making quality. In the present study, SDS-PAGE, Gel filtration chromatography and Scanning electron microscopy techniques were employed to understand the changes in the wheat protein fractions and their interactions with additives namely Sodium Steroyl Lactate (SSL), Glycerol Monostearate (GMS) and Hydroxy Propyl Methyl Cellulose (HPMC) during processing of pasta. SDS-PAGE studies indicated changes in High Molecular Weight Glutenin (HMW) fractions during drying stages of pasta preparation and in cooked pasta samples. In uncooked pasta, gel filtration patterns showed four peaks corresponding to different storage proteins whereas in the case of cooked pasta, these peaks were merged into three peaks. Pasta quality characteristics studies indicated that pasta with HPMC was found to have minimum percentage of cooking loss (5.6%), increased cooked weight (82 g), firmness (2.97 N) and high overall quality score (27) than GMS, SSL and control. Microstructure studies confirm the beneficial effect of HPMC. The present study indicated that HPMC is better additive for pasta manufacture followed by GMS. This could be due to interaction of HPMC with starch and protein matrix is different from that of GMS and SSL.
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